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Eggnog Cheesecake with Rum and Spices Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 85 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Eggnog Cheesecake with Rum and Spices offers a festive twist on a classic dessert, combining creamy rich cheesecake with the warm flavors of eggnog, cinnamon, nutmeg, and a splash of rum. Perfect for holiday gatherings, this indulgent cheesecake baked in a graham cracker crust is garnished with fresh pomegranate seeds and rosemary for a beautiful presentation.

Ingredients

Scale

Cheesecake Ingredients

  • 3 (8 oz) blocks cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup eggnog
  • 2 tablespoons rum
  • 1 tablespoon vanilla extract
  • 3 tablespoons cornstarch or flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 (9-inch) graham cracker crust, in a 9-inch springform pan

Optional Decoration

  • Pomegranate seeds
  • Fresh rosemary

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Ensure the 9-inch graham cracker crust is set in the springform pan and ready for filling.
  2. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the room temperature cream cheese and granulated sugar together on medium speed until the mixture is smooth and creamy, free of lumps.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain a smooth mixture without over-mixing.
  4. Mix in Eggnog, Rum, and Vanilla: Pour in the eggnog, rum, and vanilla extract, mixing until everything is well combined and the batter is smooth.
  5. Add Dry Ingredients and Spices: Sift together the cornstarch (or flour), cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just incorporated to avoid overworking the batter.
  6. Pour Batter into Crust: Carefully pour the prepared cheesecake batter into the graham cracker crust, smoothing the top with a spatula to an even layer.
  7. Bake the Cheesecake: Place the springform pan in the preheated oven and bake for approximately 50-60 minutes. The cheesecake is done when the edges are set but the center still slightly jiggles when gently shaken.
  8. Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour. Then refrigerate it for at least 4 hours or overnight to fully set and develop flavors.
  9. Decorate and Serve: Before serving, optionally garnish the top of the cheesecake with fresh pomegranate seeds and sprigs of rosemary for a festive touch.

Notes

  • Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.
  • Do not overbeat the batter to prevent cracking during baking.
  • Baking times may vary slightly depending on your oven; start checking at 50 minutes.
  • Allow the cheesecake to chill thoroughly for the best texture and flavor.
  • For a non-alcoholic version, omit the rum or substitute with rum extract.

Find it online: https://justworthi.com/eggnog-cheesecake-with-rum-and-spices-recipe/